Easy, Tasty, Fun, Creative and Kawaii Japanese Food Recipes and Cooking Hacks Blog with How-To YouTube Cooking Show Video Tutorials. Bento, Healthy Sweets and More!!! Make Your Life Easier ;)
Showing posts with label TOP YouTube COOKING VIDEOS. Show all posts
Showing posts with label TOP YouTube COOKING VIDEOS. Show all posts
This video will show you how to make Konbini-style Onigiri (rice balls), individually wrapped in plastic, ensuring that the Nori seaweed sheet stays fresh and crisp.
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How to Use Onigiri Wrappers
Ingredients:
cooked Japanese rice
salt to taste
fillings of your choice: salted salmon flakes, pickled plums, okaka (bonito flakes)
Nori seaweed sheets
Directions:
1. Season the cooked rice with salt to taste.
2. Place 120g of rice on a plastic wrap, place the filling, then form it into a triangle by pressing it lightly between your palms.
3. Cut Nori seaweed sheet into half.
4. Place it into the wrapper then fold the edges to wrap.
5. Label the Onigiri with stickers.
Directions:
1. Flavor the rice with Kagome tomato ketchup and a pinch of salt. You can use orange-colored rice seasoning if preferred.
2. Place lettuce in the Bento box. Form the rice into Rilakkuma shape using plastic wrap and put into the Bento box. Cut boiled egg into half and place it next to Rilakkuma.
3. Put side dishes in the Bento box. Cut out sliced cheese and Nori seaweed sheet to make the face parts then attach to finish.
I heard this no-egg cookie dough is flaky. Yes it is!!! You must be patient enough to work with. Make sure you leave the dough for at least 1 hour to set ;) You can add 1 tbsp. of beaten egg, however leaving the dough is a must.
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Heart Cutout Stencil Cookies
Difficulty: Super Easy
Time: 1.5 hr
Number of servings: 3 (3inch/8cm) sandwich cookies
Ingredients:
1 cup cake flour or all purpose flour (100g=3.5oz.)
5 tbsp. powdered sugar (or 3 tbsp. regular sugar is ok but the texture will become sugary)
1/4 cup butter (50g=1.8oz.)
cocoa powder/Matcha powder
your favorite spreads
Directions:
1. Place flour, powdered sugar, and butter in a large Ziploc bag, then mix well.
2. Roll out the dough in the Ziploc bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutters.
4. Place cocoa powder or Matcha powder in a tea bag. Place striped stencil over the cookie and apply the powder. For the checked pattern, you want to rotate it 90 degrees and apply again. Place the cookies on a cookie sheet lined with parchment paper.
5. Bake at 170C (338F) for about 12 minutes. Cool the cookies on the baking sheet or a wire rack.
6. Spread the whole disks with jam, nutella, or any spread you like, then top with the disks with holes.
Meltingly delicious white chocolate ganache and crispy bear chocolate are perfect together :)
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Chocolate Bears Taking a Bath (Valentine's Day Tart Recipe)
Difficulty: Easy
Time: 1-2 hrs (incl. cooling time)
Number of servings: 7
Ingredients:
7 small tart shells
100g (3.5oz.) milk chocolate for the bears
Ganache Bathwater
* 40g (1.4oz.) white chocolate
* 2 tbsp. whipping cream
* 1/2 tsp. any liquor *optional
sugar sprinkles of your choice
Directions:
1. Put chopped milk chocolate in a pastry bag and place it over hot water to melt. Snip off the end and pipe it into the mold. Then put in the fridge or freezer to set.
2. Put whipping cream in a bowl. Place it over hot water until warm. Put chopped white chocolate and leave for a minute until soft. Then mix well. Add liquor to taste if you like.
3. Pour the Ganache Bathwater into the tart shells. Place it in the fridge until they harden up a little bit. Remove the bear chocolates from the mold and place them into the tarts. Decorate with sprinkles of your choice.
If you want to take this to the place where there is no fridge, you can use regular chocolate instead of using chocolate ganache.
Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan
Ingredients:
60g (2.1oz.) unsalted butter *room temperature
100g (3.5oz.) cream cheese *room temperature
3 tbsp. granulated sugar
2 beaten eggs
1 tbsp. lemon juice
70g (2.5oz.) mixed dried fruit
90g (3.2oz.) cake flour *all purpose flour is OK
1/2 tsp. baking powder
frosting and toppings of your choice
Directions:
1. Preheat the oven to 356F (180C).
2. Cream the butter and cream cheese in a bowl with a whisk. Add sugar and mix until white and creamy.
3. Add beaten eggs (little by little) and lemon juice, then mix well.
4. Sift in flour and baking powder, then fold in with a spatula. Fold the mixed dried fruit into the mixture as well.
5. Pour the batter into the pan lined with parchment paper and even out the surface. Bake at 356F (180C) for about 30 minutes.
6. Remove the cake from the pan and leave to cool on a wire rack. Cut into 16 squares. Decorate with the frosting and toppings of your choice.
My neighbor gave me delicious Kamaage Shirasu (boiled whitebait). If the fish is frozen, you can defrost it in the fridge overnight. Or 2 hours out from the fridge. Or place it in a Ziploc Bag (make sure water doesn't come in) and place it under running water for 15 minutes.
Difficulty: Super Easy
Time: 5min
Number of servings: N/A
Ingredients:
a bowl of cooked rice
boiled whitebait
Daikon Oroshi (grated Daikon radish)
thinly sliced Shiso leaves
soy sauce
Directions:
1. Defrost Kamaage Shirasu (boiled whitebait) as needed.
2. Top a bowl of rice with plenty of Shirasu.
3. Garnish with grated Daikon radish (grate the top part of Daikon because it is sweeter) and a few drops of soy sauce: this is called "Someoroshi" because the radish is dyed with soy sauce. Then place sliced Shiso leaves to finish.
If you like, as most people in Japan do, you can top with a fresh raw egg yolk, chopped scallions, and more ;)
Difficulty: VERY Easy
Time: 20min
Servings: 2-3 people
Fondue Dipping Sauce:
100g (3.5oz.) chopped white chocolate
50ml soy milk or milk
2 tsp. Matcha (green tea) powder
Directions:
1. Place Matcha in a small bowl. Add soy milk little by little and mix until smooth.
2. Heat Matcha milk in a small pot or a fondue pot.
3. Stop the heat, add chopped chocolate, sit for a minute or two, then stir constantly, until the chocolate is melted and the sauce is smooth
4. If you don't have a fondue pot, you can transfer the sauce into a small dish. Dip in your favorite treats :)
Directions:
1. Cut out a slice of bread to make a wall around the edges. Then thinly slice the cutout slice.
2. Mix the bread, shredded cabbage, and Sakuraebi.
3. Apply some Okonomiyaki sauce on a slice of bread. Attach the wall with pizza cheese if you have.
4. Place 2 in the middle, make a well in the center and place the egg.
5. Toast the bread until golden.
6. Top with Okonomiyaki sauce, mayonnaise, Katsuobushi, Aonori, and Beni Shoga (if you like).
Difficulty: Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish
Ingredients:
150g (5.3oz.) Kamaboko (fish cake)
150g (5.3oz.) chicken thigh *or shrimp/seafood mix if you like
100g (3.5oz.) onion
200g (7.0oz.) Shimeji mushrooms
1 tbsp. butter
2 tbsp. flour
100ml water
200ml soy milk
1/2 consomme cube (or powder)
salt and pepper
pizza cheese
grated parmesan cheese
Directions:
1. Remove the skin from the chicken, cut into chunks, and season with salt and pepper. Slice the onion. Break Shimeji mushrooms into pieces. Thinly slice Kamaboko.
2. Heat butter in a pot then stir-fry the chicken, onions, and Shimeji until cooked.
3. Mix in flour.
4. Add water, soy milk, and consomme cube, then simmer until the sauce thickens.
5. Add Kamaboko and season with salt and pepper.
6. Transfer to a pie dish, sprinkle with pizza cheese and parmesan cheese.
7. Bake in the oven at 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven, for about 10 minutes, just until golden brown on top.
This is not playing with food. Kamaboko Decoration is a traditional art of Japanese food Omotenashi (hospitality) spirit ;)
Print Out this recipe on your Post Card
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5 Cute Kamaboko Decoration Ideas
薔薇 (Bara/Rose)
Slice white Kamaboko about 1cm thick. Make a cut on the top. Make 3 ultrathin slices of pink Kamaboko, layer, then roll. Place it in the white Kamaboko.
兎 (Usagi/Bunny)
Slice pink Kamaboko about 1cm thick. Peel the pink part leaving about 2cm of the end. Cut off 1cm of the end of the peel and cut out the eye using a straw. Cut out the eye of the white part and insert the pink eye. Slice the peel into half then roll to make the ears.
結び (Musubi/Knot)
Slice Kamaboko about 5mm thick. Make a cut in the center, then make staggered cut half way through on both sides. Put both sides through the hole in the center in the opposite direction. Pull to make the not.
手綱 (Tazuna/Rope)
Slice Kamaboko about 1cm thick. Peel the pink part leaving about 2cm of the end. Make 2cm cut in the center. Put the end through the hole.
孔雀 (Kujyaku/Peacock)
Slice Kamaboko about 5mm thick. Make 2mm slices leaving 5mm of the ends. Fold each in the same direction.
Like you eat Sashimi, you can eat Kamaboko with Soy Sauce and Wasabi :)
By using cocoa powder instead of Matcha powder, you can make chocolate strawberry roll cake!!!
You can PRINT OUT or SAVE the high resolution magazine data 💕
Japan UP! Magazine Feb' 2018 Issue 👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋
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Matcha Strawberry Roll Cake
Difficulty: VERY Easy
Time: 1hr + cooling time
Necessary Equipment:
9-inch square brownie pan
electric mixer
Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour and Matcha powder, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream and granulated sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream and place the strawberries. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut to serve. Use a sharp knife, carefully wiping it clean after each slice. Don't push but pull to cut.
The traditional way of cooking Onsen Tamago is to place eggs into rope nets and leave them in a hot spring. However in this tutorial, I will show you how to make them in a pot at home :)
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Onsen Tamago
Difficulty: Very Easy
Time: 10-15min
Number of servings: 4 eggs
Ingredients:
4 eggs
Directions:
1. Bring a pot of water to a boil.
2. Stop the heat and place the eggs.
3. If the eggs are cold just out from the fridge, leave for 15 minutes. If the eggs are at the room temperature, leave for 10 minutes.
You can garnish with chopped green onions or Mitsuba (Japanese parsley) if you like. Then eat with Tsuyu or soy sauce :)
Soft-boiled egg makes the rice dish very mild and easy-to-eat!!!
I just happened to crave for Natto (fermented soybeans) rice bowl, so I made this video. hehe
How to Make Onsen Tamago (Soft-Boiled Eggs):
COMING SOON
The soy sauce I used is "Matsuno Shoyu"!
You can even eat only white rice with this soy sauce ;)
Matsuno Shoyu (in Kyoto) has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels. http://www.matsunoshouyu.co.jp/
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Natto Rice Bowl with Soft-Boiled Egg
Difficulty: Super Easy
Time: 5min
Number of servings: 1
Ingredients:
a bowl of cooked rice
1 package Natto
1 Onsen Tamago (Soft-Boiled Egg)
Kizaminori (finely shredded Nori sheet)
Ikura (salmon roe) or soy sauce to season
Directions:
1. Mix Natto with the seasonings attached. If you mix the seasonings straight away, it won't develop the stickiness. I prefer to mix lightly for a few times. However, if you prefer gooey Natto, you want to mix Natto very well before adding the seasonings.
2. Pour Natto over the rice. Make a hole in the middle and place a soft-boiled egg.
3. Sprinkle with Ikura or soy sauce to season.
4. Sprinkle with Kizaminori to finish.
I found canned Hamanako Broiled Eels at a supermarket and it also tasted great! You can maybe get it online since it has a long expiry date!
FYI: Umaki is broiled eel wrapped in Japanese rolled omelette (called Tamagoyaki, Dashimakitamago, or Atsuyakitamago). Egg is juicy and eel makes it very tasty. It tastes great even when it is cold.
Ingredients:
1 canned Unagi no Kabayaki (broiled eel on skewers is OK)
3 eggs
2 tsp. Yamaki Kappo Shiro Dashi (White Dashi)
cooking oil
300g (10.6oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
2 Nori seaweed sheet
Directions:
1. If necessary, cook the eel as directed on its package. (You don't have to cook the canned one)
2. Mix eggs and Yamaki Kappo Shiro Dashi very well.
3. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, place a strip of eel, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until half the mixture is gone.
4. Wrap the rolled egg while warm in plastic wrap to even out the shape. Allow it to cool.
5. Cut the egg diagonally and join the cut sides reversely to make a heart shape. Wrap the egg with 1/2 Nori sheet, then wrap in plastic wrap and wait until the Nori gets soft. *it is to define the outline of the heart-shape.
6. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using a rice paddle to separate the grains. Spread the Sushi rice on another 1/2 Nori sheet using your finger tips, little bit moistened with water.
7. Place an extra Sushi rice for the “v” shape indentation of the heart shape.
8. Place the egg then start rolling.
9. With a moistened knife (bread knife cuts well) cut the roll into 4 pieces (re-wet as needed. don't push but pull to cut).
Eat with soy sauce if you like.
* Ingredients to make Sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt
Of course you can arrange the flavor in the way you want. Matcha green tea may be beautiful =)
The recipe was originated in France and talked about in Japan this year 2015 ;)
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Chocolate Magic Cake (3-Layer Cake from 1 Batter)
Difficulty: Easy
Time: 1.5hrs
Number of servings: 15cm (6inch) square cake pan
Ingredients:
2 eggs
60g (2.1oz.) granulated sugar
1 tbsp. water
60g (2.1oz.) butter
40g (1.4oz.) cake flour
20g (0.7oz.) cocoa powder
a pinch of salt
180ml milk
1/2 tsp. vanilla extract
*to make plain magic cake you can eliminate cocoa powder and use 60g (2.1oz.) cake flour
Directions:
1. Preheat the oven to 160C (320F).
2. Line the cake pan with parchment paper.
3. Melt the butter in a microwave at 600W for 30 seconds.
4. Warm the milk (not hot).
5. Separate the eggs.
6. Place the egg yolks in a bowl. Add half of the sugar (30g) and water, then beat them with an electric mixer until white like mayonnaise.
7. Add butter little by little and mix well.
8. Sift in flour and cocoa powder, add salt, and mix well.
9. Add milk 1/2 at a time, then add vanilla extract and mix well.
10. In a different bowl, whip egg whites and the rest of the granulated sugar (30g) with an electric mixer until firm peaks form.
11. Mix 9 and 10 together for 10 times with a whisk. DO NOT OVER-MIX. Pour the batter into the pan and even out the surface.
12. Bake at 160C (320F) for about 45~50 minutes.
13. Leave to cool completely, then cool in the fridge for 2 hours.
You can dust with powdered sugar and garnish with some fruits if you like :)
